Cereal harmonies in ricotta cream and peppers
50 recipes
In the east with rice, chicken and peppers in curry light
ingredients
servings
1
Rice
65 grams
Red peppers
80 grams
Yellow peppers
80 grams
Green peppers
80 grams
Tropea onion
40 grams
Chicken breast
210 grams
Wholewheat flour
20 grams
Soy sauce
10 mL
Extra virgin olive oil
4 mL
Turmeric
1 pinch
White pepper
1 pinch
Bouillon cube, classic flavour
a bit
Curry powder
2 and 1/2 teaspoons
single courses from Italy - Sicilia
In the east with rice, chicken and peppers in curry light
In the east with rice, chicken and peppers in curry light
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Great for when you want something more oriental and with a more decisive taste while respecting the light limit.
preparation
step 1
Slice the onion and cut the peppers into squares. After that, cook them in a pan with plenty of water. Simultaneously put a saucepan with water on the fire and then cook the rice.
step 2
As soon as the saucepan boils, you can pour the rice plus a pinch of granular nut and a pinch of curry in the rice cooking water.
step 3
Meanwhile, cut the chicken into cubes and flour it. As soon as the vegetables appear almost cooked and the water has evaporated completely, you can add the chicken and deglaze with the soy sauce.
step 4
As soon as the soy sauce evaporates, add more water along with 2 and a half teaspoons of curry, a pinch of pepper and turmeric. The addition of water will be used to cook the chicken and to create the curry sauce, as soon as everything thickens.
step 5
Monitor the cooking of the chicken and if it seems raw add another little bit of water. If it is cooked, leave it on the heat until you satisfy the density of the sauce created.
step 6
When cooked, pour the 4 ml of oil and stir.
step 7
Now all that remains is to pour over the rice, which is nerl while it is cooked and you have poured it onto the serving dish. So good appetite.
